Sausage Stuffing Balls Recipe

My favorite cornbread stuffing, made with chicken sausage and tons of sage, and then baked into stuffing balls for a beautiful presentation. The perfect addition to your holiday table!

 

Ingredients

  • 1 tablespoon butter
  • 1 onion chopped
  • 1 cup celery chopped
  • 1 apple chopped
  • 1 green bell pepper chopped
  • 1/4 cup fresh sage chopped
  • 3/4 teaspoon sea salt
  • 1/2 pound sweet Italian chicken sausage or sub pork sausage
  • 1/2 cup apple cider
  • 1/2 cup chicken broth
  • 4 cups cornbread cut into cubes
  • 1 egg

 

 

Instructions

  1. In a large skillet over medium heat, add butter, onions, celery, bell pepper, and apple. Saute for about 15 minutes until very soft.
  2. Season the vegetable mixture with salt and sage. Add the sausage, and continue to cook until sausage is cooked through.
  3. Add the apple cider and chicken broth, and simmer until the liquid is reduced to half.
  4. Add the cornbread, and stir well to combine, then remove from heat.
  5. Once the mixture has had 5 minutes to cool down, add a beaten egg, and then stir to coat.
  6. Bake in the Sharp Superheated Steam Countertop Oven for 15 minutes on 400 degrees F.
  7. Serve as a side at a holiday meal, or as a main course for a festive winter dinner.

 

 

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 12 portions

Sausage Stuffing Balls Recipe

Sausage Stuffing Balls Recipe
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Keyword: recipe, sausage, side dish, snack, steam, supersteam
Servings: 12 Portions

Ingredients

  • 1 tbsp butter
  • 1 onion chopped
  • 1 cup celery chopped
  • 1 apple chopped
  • 1 green bell pepper chopped
  • 1/4 cup fresh sage chopped
  • 3/4 tsp sea salt
  • 1/2 pound sweet Italian chicken sausage or sub pork sausage
  • 1/2 cup apple cider
  • 1/2 cup chicken broth
  • 4 cups cornbread cut into cubes
  • 1 egg

Instructions

  • In a large skillet over medium heat, add butter, onions, celery, bell pepper, and apple. Saute for about 15 minutes until very soft.
  • Season the vegetable mixture with salt and sage. Add the sausage, and continue to cook until sausage is cooked through.
  • Add the apple cider and chicken broth, and simmer until the liquid is reduced to half.
  • Add the cornbread, and stir well to combine, then remove from heat.
  • Once the mixture has had 5 minutes to cool down, add a beaten egg, and then stir to coat.
  • Bake in the Sharp Superheated Steam Countertop Oven for 15 minutes on 400 degrees F.
  • Serve as a side at a holiday meal, or as a main course for a festive winter dinner.

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